When to remove the paddle is an often asked question, and the answers vary. So much so that it really needs its own blog. Meanwhile, the possibly most asked question is how to remove a “stuck” paddle.
Always best to try avoiding the problem, but if it does get stuck… The following may help. As shown in the illustration, Many brands include a “tool” to remove the paddle from the inside the bread after baking. This tool should never be used to attempt to remove a stuck paddle from inside the pan. Metal tools, can and will for those who ignore this advice, damage the ceramic finish, the paddle or both.
The answer is an ounce of prevention. If removed from the machine before baking (beginning of last fermentation period) it cannot “burn on”
I (currently) use a brush intended for cleaning reusable straws. The straw cleaning brush helps to really clean inside the paddle. I have the Dawn Hydration Cleaning set – best price usually in your local stupid marketing their gadget aisle. It is also important to clean the stem so any residue does not cause an issue that may make removal before baking problematic
This is an Amazon Affiliate link so you can “see what it looks like” During the bread making process, after years of practice; I learned to remove the paddle just before the last rise/fermentation, remove the dough from the pan, then quickly remove the paddle, either from the pan, or from the dough ball – which ever it decided to stay.
Thanks to the KBS “Power Interruption Feature” This can safely and much more easily be done today by disconnecting the power, dumping out the dough ball into a ball. Removing the paddle from either pan or dough ball. Replace the dough ball, plug the machine back in, and the machine will continue with the program you selected. My “best time” is about 20 seconds, but according to KBS this will work for up to a 15 minute interruption.
If you are a member of the set it and forget it club… and the paddle stays in the bread – Insert the removal hook (2) into the base of the paddle in the bread (3) and the manual then tells you to gentle pull (4) until it slides out.
Again from experience I have a step (3-A) (someday I’ll make an illustration – that day is not today.)
(3-A) Using a Clean oven mitt or Kitchen Towel and maybe this new gadget that Caught My Eye1a few days ago… Hold the loaf (because it is best to do this while bread is still almost hot) Gently pull the hook so the paddle is slightly raising the crust, with a sharp pointed paring knife, CAREFULLY cut a slit along the edge of the paddle. NOW it should come out of the bread with much less damage.
Don’t forget to cool the bread completely before placing in any type of storage bag, box, whatever, to avoid condensation.
This is a draft – so use at your own risk, however, your comments, critic and suggestions are more than a welcome – Thanks for reading.
Continuing my dig thru unpublished Tiplet Drafts… While doing a recipe conversion, found this link – it has quite a few “Egg” Facts – so worth a read, or you can just scroll down a bit to the Weight Class chart for the Food Math. How Much Does An Egg Weigh?
No matter how carefully stored, Flour has a shelf life – sometimes it needs to be used up so you can restock and yeah, you may have overstocked in a moment of pandemic pantry panic. Flour is the one ingredient I always choose to weigh out. Most other dry ingredients can be safely measured with measuring cups or spoons.
Inexpensive (non-sealing) bread bags are excellent for holding the mixes. making it easy to store multiple pre-mixes in a single larger freezer zip=lock. Individual labels with type of mix (bread, pizza, etc) and date prepped can be used to loosely seal the mix in the bread bags. I know there are less expensive freezer bags, but my experience with other brands, especially store brands has not been a happy experience. Since the more expensive freezer bag can easily be reused.
Just a reminder, if you freeze pre-mixes of dry ingredients, it is always good to let it come to room temp. For yeasted foods, best to not to add to the mix so you can proof separately.
Every ALDI Aficionado knows the pain of weekly food finds disappearing until the next time… NOTE: since the ratio is about 3 bars per tin, an excellent reason to try more than one flavor of the wonderful Moser Roth bars. STICKER SHOCK: At ALDI via Instacart the price is $2.19 each for the Moser Roth. on Amazon it was $12 for two.
